Curried Chicken Pot Pie

Cooked up on March 13, 2013

Filed under: dinner, family, pantry, Uncategorized, under 1 hour, winter

Find more like: , , , , , , , , ,

Happy Pi Day! I have been waiting for this day, because I always need more excuses for more pie.

Which reminds me. How about some curried chicken pot pie?

curry-chicken-pot-pie

I’m so pleased with how this turned out. Dave made the filling, and I was able to use some of my homemade puff pastry for the topping, too, which was buttery and perfect. If you don’t want to use puff pastry, you can also use a little sheet of pie crust or make a batch of biscuits and use some of that for a topping (and eat a few alongside, as well). You can also make this in a pie pan-sized dish or one of those 9×9 glass brownie pans.

Here’s what you need:

4 cups frozen vegetables, thawed (we used peas and carrots)
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 to 2 1/2 cups chicken stock (homemade or low sodium if you can)
1/2 cup milk or cream
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 chicken breasts, cooked and cut into cubes
Puff pastry

Preheat the oven to 400 degrees.

In the largest skillet you have, melt the butter and cook the onions and celery until the onions are translucent. Add the thawed frozen veggies in and bring everything up to the same temperature.

curry chicken filling

Basically, next you are going to make a roux with curry. Add the flour and the curry powder into the pan and stir to make sure everything has a little bit of a coat. Cook for two or three minutes, and then add in the chicken stock and the cream. Stir in the chicken pieces as well and bring up to a simmer. You’ll want to reduce the sauce just a bit so it thickens to the texture of a cream sauce like an alfredo – if there’s not enough liquid you can add more chicken stock. Err on the side of having more liquid in your sauce, because it will get drier in the oven.

curry chicken prebake

Transfer the filling into either small individual baking dishes or one larger ceramic one, and then cover with a layer of puff pastry. Bake for 25 minutes or so, until the puff pastry is golden brown. Allow to cool for a few minutes before you consume, because the filling will be VERY hot.

Adapted from Food Network.

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

Under 1 Hour recipes you may enjoy:

St. Germain Sparkling Cocktail | PDXfoodlove

The Cocktail Diaries: My St. Germain Cocktail

I've been meaning to get a bottle of St. Germain to play with for a long time.

Tahini Roasted Sweet Potatoes | PDXfoodlove

Tahini Roasted Sweet Potatoes

I wasn't even planning to blog this one, but it turned out to be really pretty. Oh, and it was delicious!

Secretly Green Blackberry Smoothie | PDXfoodlove

Secretly Green Blackberry Smoothies

As much as I love baking for breakfast, on some of these summer mornings where you can already feel the heat coming at 8 a.m., a smoothie is in order.